Evening Republican, Volume 21, Number 156, Rensselaer, Jasper County, 12 July 1918 — WHAT MAKES MILK SAFE [ARTICLE]

WHAT MAKES MILK SAFE

It is mighty nice to know that you are drinking milk drawn from blue-blooded cows by immaculate milkmen in palatial barns. But, because such is not the case, the milk is not necessarily Inferior. Though the cow be an ordinary grade animal of no particular color or character, the barn ordinary and the milkman clad in blue overalls and “jumper,” Che milk may be just as wholesome. The United States department* of agriculture has shown that keeping the bacterial count of milk low depends upon four things—clean cows, sterilized utensils, small-top pails, a temperature never above 50 degrees Fahr. Therein lies one of the ways of “helping the meat and milk supply.” The thing you are Interested in is that the. milk you use be pure and wholesome. If you can satisfy yourself that your dairyman observes the few essentials of cleanliness, you need not worry about the pedigree of his cows, the architecture of his barn, or the eclat of his milkers.